Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas
User Reviews
5
Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas
Description
The salad features fresh spinach mixed with dried cranberries and grated Parmesan cheese, accented by roasted chickpeas toasted with canola oil, Tabasco sauce, kosher salt, and Parmesan. The bacon is cooked until crisp then combined with Tabasco sauce and water to make a warm dressing. This dressing is poured over the salad, dressing the spinach and toppings. The roasted chickpeas provide crunch and a smoky, spicy flavor that complements the warmth from the bacon dressing. This salad is served immediately to retain the crispness of the spinach and the texture contrast from the chickpeas and bacon.
Ingredients
For the Spinach Salad
- 8 lices Bacon , chopped
- 2 teaspoons Tabasco Original Red Sauce
- 1 tablespoon water
- 8 cups spinach leaves
- ½ cup dried cranberries
- 1 ½ cups chickpeas recipe below, Tabasco roasted
- ½ cup Parmesan Cheese , grated
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
For the Toasted Chickpeas
- 2 ounce chickpeas drained, canned
- 2 tablespoons canola oil
- 1 tablespoon Tabasco Original Red Sauce
- 1 tablespoon kosher salt
- ¼ cup Parmesan Cheese , finely grated
Instructions
For the Spinach Salad
- Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes, or until it has reached your desired level of crispness. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Add the bacon back to the pan, then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.
- Add the spinach, cranberries roasted chickpeas, and Parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing. Serve immediately with additional kosher salt and freshly ground black pepper to taste.
For the Spicy Roasted Chickpeas
- Preheat oven to 400°F.
- Drain and rinse garbanzo beans, then pat dry. Place on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
- Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature. Store refrigerated up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 2449mg | 102% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 5793IU | 116% |
| Vitamin C | 19mg | 21% |
| Calcium | 287mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
